Now that's what we call OAT CUISINE! Top New York chef sparks foodie trend with her gourmet spin on porridge, Extreme Oatmeal Samantha Stephens runs OatMeals restaurant on 3rd StreetMenu includes spicy Indian oatmeal and Canadian oatmeal with bacon

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UPDATED:

15:55 GMT, 17 October 2012

It's oatmeal….but not as you know it

Foie gras with truffle sauce, monkfish liver with pancetta jus….we've heard of haute cuisine, now it's time for 'oat cuisine'.

Think of the word porridge and you will probably remember the steaming pile of Quaker Oats served up to keep you warm on the journey to school.

But rather unexpectedly, this most solid of cereals has become a gourmet dish.

Top New York chef Samantha Stephens is championing an exotic range of recipes that use the Scottish oats as their base. She calls her approach Extreme Oatmeal.

Abandoning traditional toppings such as honey and milk, she serves porridge with pesto sauce, pumpkin puree and bacon.

The squidgy treats can also be made to order with ingredients including Gorgonzola, carob chips, chia seesds, butterscotch chips, truffle oil, agave nectar, ginger, mini-marshmallows, pineapple and pesto. Though we do recommend you don't try them out all at once.